The Best Greek Potatoes

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Greek potatoes are full of rich, lemony flavor, they’re soft and creamy on the inside and lightly crispy and caramelized on the outside. They’re made all in one pan, and go with almost everything. Everyone loves them. I rarely claim a recipe is ‘the best’, but I really can’t imagine better potatoes than these!

A small dish of Greek potatoes in a beige dish with a spoon in and parsley on top, with a blue and white striped tea towel in front and a blue baking dish at the back, all on a white wooden background.

The very best Greek potatoes

Potatoes done the Greek way are a mainstay of the average Greek kitchen. If you’ve never tried this incredibly delicious and versatile side dish, you truly are missing out. I’ve made them more times than I can count, and they never disappoint. Literally everyone adores them.

So what’s so great about them? I could rave about Greek potatoes ALL day, but I’ll let you do that yourself after you’ve tried them.

Here’s my summary:

  • A perfect combination of super crispy on the outside and creamy and tender on the inside. It’s the slow roasting in liquid at a fairly high temperature that does it. Some of the best Greek dishes are cooked slowly, and these potatoes are no exception!
  • So EASY! These incredible potatoes take over an hour to cook, but they are super simple to prep.
  • Bursting with flavor. Despite containing just a few ingredients, the balance of flavors is just right. Wait until you smell them as they’re cooking – amazing!
  • Go with almost everything. My favorite way to serve Greek roast potatoes is with classic Greek dishes such as moussaka and Greek salad. But there’s hardly anything they DON’T go well with, from grilled meats and fish, and much more (see below for ideas!).

Fun fact: Greek potatoes are called ‘patates lemonates’ (Πατάτες Λεμονάτες) in Greece, which just means lemony potatoes. Sometimes they are simply called ‘patates fournou’ which means oven potatoes!

5* Reviews

This Greek potatoes recipe is pretty legendary. Here’s what people have been saying.

“No joke… these were the greatest potatoes I’ve ever had. Like ever. Made them a few days ago and I just put another batch in the oven for tonight. I’m so looking forward to these again. In fact, I normally take a recipe and add improvements to it after trying a first time. Do not change this recipe! Thank you!” (Stacey)

“So. I just made these and they’re life changing. Did I make a main dish? No, these are good enough to be the star of the show.” (Annie)

“I made these yesterday for the first time and we enjoyed them that much that I’ve already prepared them again for today. Five Stars is not enough for how much we enjoyed them!” (Paul)

Scroll down to the very end to browse more raving reviews!

Ingredients

You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.

Overhead of all the ingredients needed to make Greek potatoes including potatoes, olive oil, lemon juice, dried oregano, garlic cloves, salt and pepper and chicken broth, all on a marble background.

You won’t believe how little you’ll need to make the perfect crispy Greek potatoes – just 6 main pantry ingredients. Here’s what you need to know.

Potatoes: You would think that since potatoes are the main ingredient in this dish, it would matter which type you use. Not so. I’ve quite possibly made these with EVERY kind of potato, and they’ve always turned out delicious.

Having said that, for truly perfect roasted Greek potatoes, try a waxy variety with thin, smooth skin such as red-skinned, Yukon Gold, new potatoes or fingerling potatoes. Waxy potatoes are low in starch and have a firm, creamy texture. They hold up well during cooking, and stay beautifully moist and tender on the inside.

Crushed garlic: We don’t hold back on the garlic in this recipe! Combined with the other flavors in the marinade, it’s perfect. And yes, you can substitute with garlic powder if you don’t have any fresh. Try around a teaspoon.

Olive oil: If you’re still wondering what makes these SO delicious, one ‘secret’ is a common one used by the Greeks – olive oil, and lots of it.

So don’t be shocked by how much oil is in this recipe. Remember you won’t be eating the whole pan by yourself. But I won’t judge you if you do. And anyway… healthy fat!

I tend to use a good quality extra virgin olive oil, but you can use a lighter olive oil instead if you like.

Chicken broth/stock: This is the next little ‘secret ingredient’ in this delicious recipe. Because the potatoes bake in some liquid, they are beautifully soft, moist and creamy inside. But because you don’t completely cover them with liquid, they still end up quite crispy, too.

If you’d like to make the recipe vegan, you can easily switch out the chicken stock for a vegan alternative, or use vegetable stock instead.

fresh lemon juice: You’ll also add the juice of a lemon to the tasty marinade. Combined with the other ingredients, the potatoes have the perfect amount of citrusy tang.

Dried oregano: You’ll stir a whole tablespoon of this classic Mediterranean herb into the marinade. Oregano has a bold, herbaceous flavor that’s essential to this dish.

Salt and pepper: A generous amount of both. They’re the ‘glue’ holding all the other flavors together. Just trust me on this!

Chopped fresh parsley: For sprinkling over at the end for a little color and freshness, if you like.

How to make Greek potatoes

The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.

The first step is to preheat the oven to 390F/200C. While the oven is heating up, peel and slice the potatoes roughly into wedges. I usually grab around 5 medium sized ones. Then I slice chunks off them before slicing them all into medium sized wedges that are roughly 2cm thick.

I throw the wedges into a large baking dish (or roasting pan), then begin preparing the simple marinade.

Start by juicing the lemon.

Collage showing overheads of someone cutting potatoes into small wedges and then squeezing half a lemon into a dish with a lemon squeezer.

Combine all of the marinade ingredients in a medium jug – crushed garlic, lemon juice, broth/stock, olive oil, oregano and salt and pepper.

Collage showing someone holding a Pryex jug with crushed garlic in it, and then pouring dried oregano into a Greek marinade, with a garlic crusher and half a lemon in the background.

Stir well, then pour the marinade all over the potato wedges in the baking dish. The liquid won’t fully cover them – that’s fine!

A collage showing overheads of someone pouring marinade over potato wedges in a baking dish and then with the marinade poured all over.

Then roast (uncovered) for around 40 minutes. Remove from the oven to toss them around. Then return to the oven for another 20 to 30 minutes or until dark golden brown and crispy in parts but tender and creamy inside (taste one to check!).

Note that there will still be some liquid in the pan. That’s fine – it’s how they should be.

Collage of images showing overhead of someone stirring half-cooked Greek potatoes in a baking dish, and then when fully cooked with a sprinkle of parsley on top, with a blue and white tea towel on the corner.

If you like, sprinkle a little fresh chopped parsley over the top before serving.

A closeup of an overhead of some golden brown cooked Greek potatoes in a baking dish with a blue tea towel in the corner and with a sprinkle of parsley on top.

Helen’s Top Tips

  • Cut all the wedges a similar size for even cooking. There are no firm rules, but I usually aim for around 2-3 cm thick.
  • Use the largest baking dish that you have. It’s OK if some of the potato wedges are on top of each other, but don’t overcrowd the pan. A single (or almost) layer is best.
  • If they start to brown too much, cover the pan with some aluminium foil for the last part of the cooking time. They should be very browned and crisp, but of course not burnt.
  • The ideal cooking time can vary in different ovens. Start by baking for 40 minutes, then toss around in the pan. After this the potatoes can take from another 20 to 40 minutes to get nicely browned and crisp on the outside and tender and juicy in the middle. Just keep a close eye on them during the second stage of cooking.
  • Following on from the above… if using a fan oven, turn the temperature down to 355F (180C) after flipping, for the second half of cooking.

How to serve

Besides these being the tastiest potatoes you’ll ever eat, they are quite possibly the perfect side dish. They go with so much!

The best thing is that these potatoes can be casual or fancy! They’re easy to prepare on a busy weeknight, but they also make a fantastic side dish to serve to guests. Go on, get them on your Thanksgiving, Easter or Christmas table!

Here are some more main Greek dishes that I always consider serving these with. And usually with a Greek village salad and tsatziki on the side!

Or see all my easy Greek recipes.

They also go perfectly with non-Greek dishes. Try serving them to guests with this one pan baked chicken with chorizo and tomatoes, or enjoy them midweek with an ‘impossible’ crustless quiche, or with a salad such as this 10-minute easy tuna salad.

Top serving tip: Rule number one – don’t forget to scrape the pan to get the super dark and crispy caramelized bits. Trust me, you can NOT leave those behind!

Overhead view of a small dish of Greek potatoes with a decorative spoon in and parsley on top, with a blue and white striped tea towel curled around it, all on a white wooden background.

Variations

The truth is, I don’t often vary this recipe at all. They’re so good just as they are.

However… you might like to try them with a little sprinkle of feta cheese on top. You could vary the seasonings e.g. add paprika, cumin, thyme or rosemary as well as oregano.

You could even make the dish a complete meal by adding chicken pieces, pork chops or hamburgers. Simply check the cooking time and nestle them in with the potatoes at the appropriate time (you may need to use two baking dishes, or halve the amount of potatoes).

Recipe FAQ

Can I leave the skins on when making Greek potatoes?

Yes, you absolutely can! Simply wash the skins well, then proceed with the recipe as written.

Can you prepare Greek potatoes ahead?

Yes, you can prepare them up to a day ahead. Pour the marinade over the potatoes in the baking dish, then cover with plastic wrap and store in the fridge until ready to roast.

Can you reheat them?

Yes, they are great reheated. If you want to reheat a whole pan of Greek potatoes, simply cover with aluminium foil and warm through at 350°F (175°C) for 15 to 20 minutes or until hot again. You can remove the foil for the last 5 minutes to get them nice and crisp again. Alternatively, if you just have a few leftovers you can reheat them covered in the microwave for 1-2 minutes or until hot. They are delicious either way!

Can I reduce the amount of oil in the marinade?

Don’t be afraid by the amount of oil in the marinade – you won’t be eating it all! You can however reduce the amount by up to half if you’d like to make the dish lighter and more economical. They’ll still taste absolutely amazing!

Also love one pan chicken dinners? Try this amazing roasted Greek chicken and potatoes with a similar marinade!

More easy potato dishes

  • Crispy tomato potatoes remind me of Spanish patatas bravas. Just 10 to 15 minutes prep, then the oven does the rest of the work.
  • These easy air fryer smashed potatoes are the perfect choice if you don’t want to use your oven.
  • Diced potatoes are the perfect midweek roasted potato dish. They might be simple, but you won’t be able to stop eating them!
  • Greek potato salad is the best choice for summer. Fresh, light, and no mayo in sight.
  • Consider these excellent healthy scalloped potatoes for a special dinner such as Thanksgiving or Christmas.
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A closeup of an overhead of some golden brown cooked Greek potatoes in a baking dish with a blue tea towel in the corner and with a sprinkle of parsley on top.
4.72 from 231 votes

The Best Greek Potatoes

These Greek potatoes truly deserve to have the words ‘the best’ in their title. They’re tasty, creamy, and crispy all at the same time, and go with anything. You might find yourself eating the whole pan to yourself. Don’t say I didn’t warn you!
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 4 as a side

Ingredients 
 

  • 2 pounds potatoes, peeled (usually 4-5 medium potatoes)
  • 6 garlic cloves, crushed
  • 1 lemon, juice of (medium sized)
  • ½ cup chicken broth, /stock (substitute with vegetable broth to keep the dish vegetarian/vegan)
  • ½ cup olive oil
  • 1 tablespoon oregano, dried
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • parsley, for sprinkling at the end (completely optional)

Instructions 

  • Grease a large baking pan (at least 9 x 13 inch) with olive oil and preheat the oven to 400F (200C).
  • Cut the peeled potatoes into wedges roughly 2-3 cm thick. Put them into the baking pan in an even layer. A few can be overlapping but don't overcrowd the pan.
    2 pounds potatoes
  • Combine the garlic, lemon juice, broth/stock, olive oil, oregano and salt and pepper. Stir well, then pour evenly over the potatoes.
    6 garlic cloves, 1 lemon, ½ cup chicken broth, ½ cup olive oil, 1 tablespoon oregano, 1 teaspoon salt, ½ teaspoon pepper
  • Bake uncovered for around 40 minutes.
  • Then stir well, turning all the potatoes and spooning over the liquid. If using a fan oven, turn down to 355F (180C). Bake again for another 20 to 30 minutes or until the potatoes are well browned, crisp in parts and tender inside. Keep an eye on them during the second half of cooking as you want them to be crispy but of course not burned.
  • Scatter with fresh parsley (if using) before serving. Don’t forget to serve with some of the delicious juices, as well as the super crispy bits on the bottom of the pan!
    parsley

Notes

Type of potatoes to use: Waxy potatoes such as Yukon Golds, red potatoes, or fingerling are best since they hold together well while cooking and taste beautifully creamy inside.
However… I have made Greek lemon potatoes with literally EVERY type of potato! They always taste delicious!
How to serve: These go with almost anything as a delicious side. Serve with Greek chicken meatballs (or regular meatballs), easy baked chicken thighs (or any kind of meat), fish (try this amazing Greek baked fish), or a vegetarian option like baked eggplant.
A big bowl of Greek tsatziki sauce and a Greek village salad also go incredibly well on the side! 
Preparing ahead: I sometimes cut into wedges, pour the marinade over, then cover and keep in the fridge until I’m ready to cook them. You can do this up to a day ahead.
A note about the cooking time: Since I’ve been making these for years, I’ve realised that the perfect cooking time varies a little depending on the oven. They generally take 60 to 80 minutes to cook perfectly – possibly a little longer in an oven that isn’t a fan oven. Just keep a close eye on them after the 1 hour mark. The potatoes should be very crispy and browned but of course not burned. There should still be some liquid left in the pan.
If they look like they’re browning too much but aren’t yet tender enough inside, simply tuck some aluminium foil over the top for the last part of cooking. You can also turn the oven down a little.
This authentic Greek-style potatoes recipe is definitely worth persevering with in your particular oven to get them absolutely perfect every time!
How to reheat: The potatoes taste just as wonderful reheated the next day! You can either reheat a whole pan (try 350F/175C for 15 to 20 minutes in the oven) or reheat smaller amounts in the microwave for 1 to 2 minutes. They won’t be as crisp when reheated in the microwave, but they’ll still taste extremely delicious!

Nutrition

Calories: 434kcal, Carbohydrates: 45g, Protein: 5g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Cholesterol: 1mg, Sodium: 706mg, Potassium: 1035mg, Fiber: 6g, Sugar: 3g, Vitamin A: 34IU, Vitamin C: 60mg, Calcium: 65mg, Iron: 3mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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4.72 from 231 votes (160 ratings without comment)

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Recipe Rating




266 Comments

  1. 5 stars
    This recipe was so easy to make and absolutely delicious!
    I made this potato recipe to go with Mousakka (also Helen’s recipe, which was the best Mousakka I’ve had). An absolutely fantastic meal for which I cannot take credit as the recipes for both were easy to follow with ingredients I had on-hand.
    This goes on the family favorite list!

    1. So many huge compliments here, Bev – thank you so much! I’m so thrilled that you enjoyed both the potatoes and moussaka (the perfect combo!), and am very pleased that you found the recipes easy to follow (always my intention!).

    1. So love to read this, Lydia – thank you so much for taking the time to leave your feedback. I appreciate it so much, and I hope you have a wonderful week 🙂

    2. 5 stars
      My wife loves Greek food, and especially the potatoes…and now, we know how to make them as good as the restaurants! Awesome recipe…worked perfectly!

      1. What a compliment, Tom – thank you so much for letting me know how the recipe went for you, and I’m absolutely thrilled that you liked them as much as the ones in Greece. Hope you have a great weekend!

    1. You’ve made my morning, Julie. Thank you so much for letting me know! 🙂

    1. I’m so happy to hear this, Shari, and hope they become a firm favorite recipe. We actually tried cooking them on a gas barbecue (with the lid on) this past weekend, and I’m happy to report they worked just as well (if not better!). Thank you for the feedback!

    1. Hello Doreen! Yes, that should work really well. You can even prep them ahead and store them covered in the fridge until you’re ready to cook them. I hope you enjoy them as much as I always do! 🙂

  2. Absolutely delicious… I used garlic powder, instead of garlic… boiled the potatoes till almost soft, then pan fried with very little oil to give color…

    1. I’m so happy you attempted a similar recipe using your stovetop, Quraisha – amazing! If you ever get the chance to make them again in an oven, I highly recommend that. It’s a completely different texture and flavor after the potatoes have soaked up all the liquid. But I’m so glad you enjoyed them and thank you for letting me know 🙂

  3. 5 stars
    Super easy to make and enjoyed by all. My first Scrummy Lane experience, but won’t be my last!!

    1. I’m so thrilled to hear this, Sue. Thank you so much for letting me know. Please do let me know if you ever have any questions about any of the recipes – I read and reply to every one! Thanks again and I hope you have a lovely day!

  4. I’m making these for the first time tomorrow and doubling the recipe. Will they cook well on a large aluminum baking sheet? I don’t think a double batch would cook well in a 9 x 13 dish. Thanks! Can’t wait to try these.

    1. Hello Cassie! I actually wouldn’t recommend that because you’ll find there is too much liquid to stay on a baking sheet, unless it’s a very deep one. Do you have a bigger baking pan with higher sides at all, such as a roasting pan? If not, I would consider making two batches in separate dishes instead. You’re right that it wouldn’t work piling them all into the one 8×13 pan either. I realise that oven space might be the issue! If so, you could cook them one after the other (or whenever you have space), take one of the pans out of the oven when they’re done, then pop them back in for 5 minutes just before serving if they need heating through again. Just make sure you stir well several times to minimize sticking (although a few sticky bits will be yum!). Good luck, feel free to ask any more questions along the way and let me know how you get on. Enjoy! 🙂

      1. I don’t have a roasting pan anymore, unfortunately. I do have a deep lasagna pan but I think it’s still 9 x 13. And I want them to spread out. I’ll try it tomorrow and see how much they overlap. I cut up the potatoes this evening and I have them in a bag with the marinade ready to bake tomorrow. I can’t split them up because I’m making chicken also and there won’t be time. Thanks for your help!

      2. You could always try doing a X1.5 batch (rather than double) in the 9X13 pan and stir a bit more regularly during cooking. They might also take a bit longer than average to cook if there are more, but it’s pretty easy to ‘see’ when they’re done. Also I find that because these potatoes are quite rich, if they’re part of a bigger dinner people only really need a small amount each. 😉 I hope that helps!

      3. Too late. They are already cut up in the fridge. 🙂 I have 7 people to feed and a couple of them are big eaters. Ha! I think the amount looks good. If nothing else, I’ll use two pans and put one on the middle rack. I have a gas oven so I don’t think they would burn. I could always rotate the pans. I’ll let you know how they turn out!

      4. I think you’ll be fine, Cassie 🙂 I always find the space/dishes/timings the hardest part of entertaining so I get it. But it always seems to work out ok in the end. I’d love to hear how you get on if you do get a chance. In the meantime, enjoy!

      5. 4 stars
        The potatoes turned out delicious. They didn’t really get crispy, maybe because of my gas oven? But we all loved them and I’ll definitely make them again! Thanks so much. 🙂

      6. Ahh very happy to hear this Cassie, and thanks so much for taking the time to let me know! Next time if you’re making a regular amount keep an eye on them and turn the oven up a little for the last half an hour if they aren’t crisping. It’s normal for them to be half crispy and half tender from the liquid, but it’s nice to have the crispy bits on top!

  5. 5 stars
    Christmas dinner is Christmas eve and I have 90 minutes to do these; looking forward to finally getting across this recipe!! Many Thanks!

    1. Many thanks to you too Jeff for your encouragement and support. I hope everyone loves the potatoes, and… Merry Christmasa and a happy 2025!

    1. Ahh so glad you appreciated them Gavin – thanks so much for letting me know!

    1. Thank you so much, Tracey! You can’t imagine how much that means to me. 🙂